Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues

Spencer, Molly; Kurzer, Amalie; Cienfuegos, Cesar; Guinard, Jean‐Xavier

doi:10.1016/j.appet.2018.08.030

Cited by 30 publications

(21 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A study that investigated the effects of capsaicin on salt sensitivity found that participants experienced stronger salt taste intensity in a sodium chloride (NaCl) solution with capsaicin added than in the NaCl solution alone (Narukawa et al, ). In three studies on mixed dishes consisting of rice, meat, vegetables, and beans, we found that consumers’ subjective saltiness perception shifted from “too little” to “just about right” for the spicier samples compared to samples with the same amount of salt but no spiciness (Spencer, Cienfuegos, & Guinard, ; Spencer & Guinard, ; Spencer, Kurzer, et al, ). Although the same shift was observed in all three of these studies, there were not enough participants to determine statistical significance in the individual studies, so further investigation is warranted.…”

Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 96%

“…Not only does chili pepper add a thrilling, pungent sensation; it also boosts the overall flavor impression, dimensionality, and perceived complexity (Green, ; Spencer, Cienfuegos, & Guinard, ; Spencer & Guinard, ; Spencer, Kurzer, et al, ). Indeed, in cuisines that frequently use chili pepper, pungency is not necessarily the goal; rather, chili is incorporated to achieve a specific flavor profile (Spence, ).…”

Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 99%

“…In Western populations, a preference for spicy food is linked to increased adventurousness, sensation seeking, and open-minded attitudes regarding food, reduced food neophobia, as well as increased liking of vegetables and openness to vegetarianism in some cases, all of which translate to more variety and more deviation from the conventional Western diet that is high in meat, salt, sugar, and fat (Byrnes & Hayes, 2016;Carstens et al, 2002;Dalton & Byrnes, 2016;Ludy & Mattes, 2011;Prescott & Stevenson, 1995;Spence, 2018a;Spencer, Kurzer, Cienfuegos, & Guinard, 2018;Spinelli, De Toffoli, Dinnella, et al, 2018;Törnwall et al, 2014). Interestingly though, in cultures where chili is less frequently consumed, a high tolerance for spiciness is associated with masculinity and masculine traits (Byrnes & Hayes, 2015;Rozin & Schiller, 1980;Spence, 2018a).…”

Section: Why Do Some People Like Spicy?mentioning

confidence: 99%

“…In addition to enhancement of tastes, it is suggested that trigeminal heat may increase the perceived flavor complexity of a food, as well as consumer acceptability, satiety, and satisfaction, perhaps by adding a third dimension of flavor to tastants and odorants present to increase the overall flavor impression (Auvray & Spence, 2008;Berridge & Fentress, 1985;Janssens et al, 2014;Kostyra et al, 2010;Rozin, 1990;Spence, 2018aSpence, , 2018bSpence & Wang, 2018;Spencer, Kurzer, et al, 2018). Trigeminal irritants tend to have slower onset than taste and smell compounds, which further increases the perceived complexity by adding a temporal component (Delwiche, 2004;Green, 1996a;Kostyra et al, 2010;Lawless & Stevens, 1984).…”

Section: Perceived Flavor Complexity Acceptability Satisfaction mentioning

confidence: 99%

See 3 more Smart Citations

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

show abstract

Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 96%

Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 99%

Section: Why Do Some People Like Spicy?mentioning

confidence: 99%

Section: Perceived Flavor Complexity Acceptability Satisfaction mentioning

confidence: 99%

See 2 more Smart Citations

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…Sonic's Slinger © (Sonic Corp., Oklahoma City, OK, USA) has since come to symbolize the success of blended burgers in fast casual restaurants. We have also developed and tested, with success, other “flip” strategies for the replacement of nutritionally‐contested ingredients with healthier ones with flavor‐boosting or matching properties, that is, the Flexitarian Flip (Spencer & Guinard, 2018; Spencer, Cienfuegos, & Guinard, 2018a, 2018b) and the Dessert Flip (Kurzer, Wiriyaphanich, Cienfuegos, Spang, & Guinard, 2020).…”

Section: Introductionmentioning

confidence: 99%

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

Halim

Bouzari²,

Felder³

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

We tested the hypothesis that reduced‐salt versions of four “better‐for‐you” dishes enhanced with monosodium glutamate (MSG) through a “Salt Flip” in an amount that still substantially reduced total sodium matched the consumer acceptance of normal‐salt versions. Three versions each—standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes—roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine‐point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just‐about‐right (JAR) scales, likeliness to order, and sensory characteristics by check‐all‐that‐apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.05) than the standard recipe, and better than the reduced salt recipe for QB and CR. The same was true of likeliness to order. MSG recipes of QB and SD were significantly preferred to the standard recipes, with no difference for RV and CR. MSG recipes were consistently described as “delicious,” “flavorful,” and “balanced.” Penalty‐lift analysis showed that “delicious,” “flavorful,” “balanced,” “fresh,” and “savory”; and “bland,” “rancid,” and “bitter,” were positive and negative drivers of liking, respectively. Two of three uncovered preference clusters, accounting for 68% of consumers, consistently liked MSG recipes, and the same or more so than standard recipes. We conclude that MSG can successfully be used to mitigate salt and sodium reduction without compromising consumer acceptance of better‐for‐you foods. Practical Application The Salt Flip offers a promising dietary sodium reduction strategy through the addition of monosodium glutamate (MSG) to reduced‐salt, savory, better‐for‐you foods that does not compromise consumer acceptance of their sensory profile.

show abstract

European consumers' valuation for hybrid meat: Does information matter?

Asioli

Banović

Barone

et al. 2022

Applied Eco Perspectives Pol

View full text Add to dashboard Cite

This study investigates for the first time how the use of different information messages (i.e., health, sensory, and convenience benefits) about hybrid meat shapes British, Spanish, and Danish consumers' willingness to pay (WTP) for such products. Hybrid meats are products whereby a proportion of the meat has been replaced by plant-based proteins. Using a choice experiment (CE) involving hybrid burgers that vary across four attributes (i.e., ingredient, fat content, Carbon Trust label, and price), our results show that consumers are generally not yet willing to pay a premium for such new products. Furthermore, we found that consumer valuation for hybrid burgers strongly depends on the type of information provided and consumer characteristics. These findings provide useful guidelines on how information can be used in communicating the nature of the hybrid meats to the public in a cross-country context.

show abstract

Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues

Cited by 30 publications

References 60 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

European consumers' valuation for hybrid meat: Does information matter?

Contact Info

Product

Resources

About